Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 25 minuti |
Ingredients
| 250 g | White Yogurt Sterilgarda |
| 2 tablespoon | powdered sugar |
| to taste | grated citrus zest |
| to taste | fresh fruit or citrus segments |
| 80 g | 00 flour |
| 40 g | sugar |
| 40 g | butter |
Preparation
- Start with the crumble: in a bowl, mix the flour, sugar, cold butter cut into small pieces, and a pinch of salt, working with your fingers until you obtain a sandy mixture.
- Spread the crumble on a baking sheet lined with parchment paper and bake at 350°F for about 15 minutes, until golden brown and crispy. Let cool.
- In a bowl, mix the Sterilgarda plain yogurt with the powdered sugar and citrus zest until smooth.
- Wash and prepare the fruit, cutting it into small pieces or wedges.
- Assemble the glasses by alternating layers of Sterilgarda plain yogurt, fruit, and crunchy crumble.
- Finish with a sprinkling of crumble on top and let rest in the refrigerator for at least 30 minutes before serving.
In a bowl, place the Sterilgarda Mascarpone, the sugar, the coffee and the chopped hazelnuts. Mix all the ingredients until you get a smooth mixture. Crush ...
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